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Potato nutrition recombinant rice recipe and preparation method thereof

A technology for recombining rice and potatoes, which is applied in the field of food deep processing, can solve the problems of complex production process, loss of nutritional components, short shelf life, etc., and achieve the effects of extending shelf life, improving texture characteristics, and improving processing performance

Inactive Publication Date: 2018-11-06
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of most recombined rice is complicated, and the nutritional components added to some recombined rice are repeated. In addition, the defects of the process can easily lead to serious loss of nutritional components and short shelf life.

Method used

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  • Potato nutrition recombinant rice recipe and preparation method thereof
  • Potato nutrition recombinant rice recipe and preparation method thereof
  • Potato nutrition recombinant rice recipe and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Accurately weigh 2700g of rice and 300g of whole potato flour, soak the rice for 1 hour, pre-cure the soaked rice by low-temperature extrusion (30°C in zone I, 40°C in zone II, 50°C in zone III, and 50°C in zone IV) Zone 60°C, Zone V 70°C); potatoes are pre-cooked after mashing with whole powder, the cooking temperature is 40°C, and the cooking time is 2 minutes. After the rice and potato flour were mixed and tempered, 3g of sucrose ester, 0.3g of yeast β-glucan and 7.5g of sodium alginate were prepared into a solution and added to the mixed powder of pre-cooked potato flour and rice flour, so that The moisture content of the material reaches 20%, and the material is sent into the twin-screw extruder for molding and granulation, and the working temperature of each section of the twin-screw extruder is set: 50°C for zone I, 80°C for zone II, and 120°C for zone III ℃, 110 ℃ in zone IV, 30 ℃ in zone V, the screw speed is 240rpm, extrude through a die with a circular die ho...

Embodiment 2

[0047] Accurately weigh 2400g of rice and 600g of whole potato powder, soak the rice for 2 hours, pre-cure the soaked rice by low-temperature extrusion (35°C in zone I, 45°C in zone II, 55°C in zone III, and 55°C in zone IV) Zone 65°C, Zone V 75°C); potatoes are cooked and pre-cooked after pulping, the cooking temperature is 50°C, and the cooking time is 3 minutes. After the rice and potato flour were mixed and tempered, 13.5g of sucrose ester, 0.9g of yeast β-glucan and 15g of sodium alginate were prepared into a solution and added to the mixed powder of pre-cooked potato flour and rice flour, so that The moisture content of the material reaches 25%, and the material is sent into the twin-screw extruder for molding and granulation, and the working temperature of each section of the twin-screw extruder is set: 55°C in zone I, 90°C in zone II, and 130°C in zone III ℃, 115℃ in zone IV, 35℃ in zone V, the screw speed is 260rpm, extrude through a die with a circular die hole diame...

Embodiment 3

[0049] Accurately weigh 2100g of rice and 900g of whole potato flour, soak the rice for 3 hours, pre-cure the soaked rice by low-temperature extrusion (40°C in zone I, 50°C in zone II, 60°C in zone III, and 60°C in zone IV) Zone 70°C, Zone V 80°C); potatoes are cooked and pre-cooked after pulping, the cooking temperature is 60°C, and the cooking time is 4 minutes. After the rice and potato flour were mixed and tempered, 22.5g of sucrose ester, 0.5g of yeast β-glucan and 30g of sodium alginate were prepared into a solution and added to the mixed powder of pre-cooked potato flour and rice flour, so that The moisture content of the material reaches 30%, and the material is sent into the twin-screw extruder for molding and granulation, and the working temperature of each section of the twin-screw extruder is set: 60°C for zone I, 100°C for zone II, and 140°C for zone III ℃, 120 ℃ in zone IV, 40 ℃ in zone V, the screw speed is 280rpm, extrude through a die with a circular die hole ...

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Abstract

The invention relates to the field of food deep processing, in particular to a potato nutrition recombinant rice recipe and a preparation method thereof. Through the addition of sucrose ester, sodiumalginate and yeast beta-glucan, a recombinant structure is regulated and controlled; mixed materials subjected to tempering are added into a double-screw extruding machine through a feeder; the double-screw extruding machine comprises five heating regions; the length-to-diameter ratio of a screw rod is 16:1-28:1; the work temperatures of each section of cavity of the double-screw extruding machineare shown as follows: the region I temperature is 50 to 70 DEG C; the region II temperature is 80 to 100 DEG C; the region III temperature is 120 to 140 DEG C; the region IV temperature is 110 to 120DEG C; the region V temperature is 25 to 40 DEG C; the screw rod rotating speed is 200 to 300 rpm. The materials form gel particles in the processes of conveying, extrusion and aging action processesof the double-screw extruding machine; the extrusion shaping is performed through a mold which has the round mold hole and has the diameter being 1 to 6mm; the recombinant rice is primarily obtained;through steaming and boiling pretreatment, the viscosity of the potato whole flour is reduced; the potato whole flour is in a low- gelatinization state; the recombinant rice with good resuscitation resistant performance, comprehensive nutrition and good structure can be obtained.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a formula of potato nutrient recombined rice and a preparation method thereof. Background technique [0002] At present, my country's staple food products are mainly rice and pasta. The nutritional structure of the staple food is single, and the nutrition is not comprehensive. The single staple food is rice, and the intake of nutrients is insufficient, which is an unscientific dietary behavior. According to the results of the 2010-2012 National Nutrition and Health Survey of Residents, the overweight and obesity rates caused by unreasonable dietary structure have increased by 7.3 percentage points and 4.8 percentage points respectively compared with ten years ago, and the prevalence of chronic diseases such as hypertension and diabetes The growth rate has been significantly accelerated. The national potato staple food has made major breakthroughs in the research and developme...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L7/17A23L7/191A23L19/15A23L33/125A23L33/12A23L33/21A23L5/10A23L3/3562
CPCA23L3/3562A23L5/13A23L7/143A23L7/17A23L7/191A23L19/15A23L33/12A23L33/125A23L33/21A23L7/198A23L29/256A23L33/14A23P30/20A23P10/25
Inventor 肖志刚杨庆余王丽爽段玉敏陶莉伟王娜沈宇光王鹏
Owner SHENYANG NORMAL UNIV
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